Prepare the malt infusion: place the Malted Barley in a large pot with the Water and bring to a gentle simmer. Maintain a low simmer for about 10–15 minutes, then turn off the heat and let the mixture steep, covered, for about 45–60 minutes to extract the enzymes and malt flavor.
Strain the liquid through a fine sieve or cheesecloth into a clean container, discarding the solids. Allow the strained malted liquid to cool until it is warm but not hot (lukewarm), which preserves the enzymatic activity needed to sweeten the rice.
Combine the lukewarm malt liquid with the Cooked Short-Grain Rice in a wide bowl or pot so the grains are submerged. Keep this mixture warm (around body temperature to slightly warm) for several hours — traditionally 4–6 hours — until the rice grains become plumper and some natural sweetness develops and rice grains begin to float.
Once the liquid has sweetened, separate the rice grains by pouring the mixture through a sieve into a clean pot or bowl. Taste the liquid and dissolve Sugar into it to reach your preferred sweetness, stirring until fully incorporated.
Cool the sikhye to room temperature, then chill thoroughly in the refrigerator. Serve cold in small bowls or glasses and garnish each serving with a few Pine Nuts scattered on top for a nutty, elegant finish.
